Butternut Squash Ravioli
A comforting dish featuring homemade pasta filled with roasted butternut squash, perfect for family dinners or special occasions.
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Servings: 4 servings
Calories: 320kcal
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup roasted butternut squash
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- Fresh sage leaves
- Olive oil
Instructions
- In a large bowl, combine the flour and a pinch of salt.
- Create a well in the center and add the eggs.
- Mix the flour into the eggs gradually until a dough forms.
- Knead the dough on a floured surface for about 10 minutes.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Meanwhile, mash the roasted butternut squash in a bowl.
- Mix in the ricotta, Parmesan, salt, and pepper until combined.
- Roll out the dough to thin sheets, about 1/16 inch thick.
- Cut the dough into squares, placing a teaspoon of filling in each.
- Fold and seal the ravioli edges with a fork to prevent leakage.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 12g | Fat: 12g | Fiber: 3g